If you're a white chocolate fan then you're going to love this Raspberry & White Chocolate Millionaire's Shortbread! It starts with a layer of buttery shortbread that's dotted with white chocolate chips and freeze dried raspberries. Then there is perfectly gooey caramel in the centre. On top is creamy white chocolate, and plenty of tart freeze dried raspberries too. It's the perfect combination of sweet and sharp flavours!
How to make Raspberry & White Chocolate Millionaire's Shortbread
To make the shortbread, mix the butter and sugar together, then add the plain flour and form a rough dough. Then add the freeze dried raspberries and white chocolate chips and mix until evenly distributed.
Then using your fingers, pressed the dough into the tin and bake it for 25 minutes.
For the caramel layer, melt butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then boil it for around 6 minutes, stirring it constantly, until it is dark golden and thick. Pour the caramel over the shortbread and put it in the fridge to set. Once it's set, pour the melted white chocolate over the top and decorated with freeze dried raspberries.
How do you cut millionaire's shortbread neatly?
To cut millionaire’s shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel causing it to oooze out. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through works well for me.
Can you use fresh or frozen raspberries in this recipe?
Unfortunately I've not found a way to make this recipe work with fresh or frozen raspberries. This is because they produce too much moisture and make the shortbread base soggy. You could decorate the top with fresh raspberries, but you would need to make sure they are kept in the fridge and consumed within a day or so, as fresh raspberries don't last very long. The best option is freeze dried raspberries. They are easy to get hold of from Sainsburys, Waitrose or online. They last for ages, have a delicious and intense raspberry flavour, and you can also enjoy them with cereal, yoghurt or more of my recipes!
More tips for making the Raspberry & White Chocolate Millionaire's Shortbread:
- I used granulated sugar for the caramel, but you can also use caster sugar.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link below). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious!
- You can use butter or baking spread for the caramel and shortbread layers, however butter does give it a nicer flavour
Recommended equipment & ingredients*
- Mixing bowls
- 8″ Square tin
- Cooling rack
- Kitchen scales
- Stand mixer
- Golden syrup
- Freeze dried raspberries
- White chocolate
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More raspberry & white chocolate recipes...
Raspberry & White Chocolate Millionaire's Shortbread
For the shortbread
- 200 g Butter softened
- 80 g Caster sugar
- 1 tsp Vanilla extract
- 225 g Plain flour (all purpose flour)
- 50 g White chocolate chips
- 10 g Freeze dried raspberries
For the caramel
- 170 g Butter
- 80 g Golden syrup
- 75 g Granulated sugar
- 397 g Condensed milk
- 225 g White chocolate
- 10 g Freeze dried raspberries
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
- To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon, or ideally an electric mixer if you have one
- Add the plain flour and mix in until a dough forms
- Then add the freeze dried raspberries and white chocolate chips and mix in briefly until evenly distributed
- Press the shortbread base into the tin with your fingers until compact and even
- Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
- To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
- Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes)
- Take the mixture off the heat, then pour the caramel over the top of the shortbread base
- Put into the fridge to set for at least 2 hours, or overnight if you prefer
- Melt the chocolate in the microwave. Break into pieces and put in a microwave safe bowl. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
- Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
- Sprinkle over the freeze dried raspberries
- You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
- It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
- Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
If you like this, check out more of my Millionaire Shortbread recipes!
I'm linking this recipe up with Cook Blog Share.